If you’re like me, you’re still processing last week’s events. I had booked a girls trip to Palm Springs nearly a year ago. Our departure da...

Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...

serves sixFor the carnitas:4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...

Serves twoFor the pork:2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oilFor the polenta:1 1/2 cups o...

When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...

serves six3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of but...

For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...

*serves 4Ingredients4 Rib-eye steaks 1 teaspoon of dried lavender* 1 1/3 teaspoon of French gray sea salt* 1 tablespoon of extra virgin...

Serves four1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small r...

For the shrimp:1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...

Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...

One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...